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Mini Lemon Tarts with Buttery Shortbread Crust

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Prep Time 20 minutes
Cook Time 24 minutes
1 hour
Total Time 1 hour 44 minutes
Course Dessert
Cuisine American
Servings 24 mini tarts

Ingredients
  

For the Shortbread Crust:

  • 1 cup 2 sticks unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1/4 tsp salt
  • 2 cups all-purpose flour

For the Lemon Filling:

  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup freshly squeezed lemon juice about 3 lemons
  • 1 tbsp lemon zest
  • 1/4 cup all-purpose flour

Instructions
 

  • Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan.
  • Make the crust: In a bowl, cream butter and powdered sugar together until fluffy. Add salt and flour; mix until dough forms.
  • Press dough into the bottoms and up the sides of each mini muffin cup to form small shells.
  • Bake crusts for 10–12 minutes or until just lightly golden. Remove and cool slightly.
  • Make lemon filling: In a medium bowl, whisk together eggs, sugar, lemon juice, zest, and flour until smooth.
  • Pour filling into the baked tart shells until just below the rim.
  • Bake again for 10–12 minutes, or until the centers are just set.
  • Cool in pan for 10 minutes, then gently remove to a rack. Chill for 1 hour before serving.

Notes

  • For easy tart removal, use a thin knife around the edges.
  • You can make the lemon curd a day ahead.
Nutrition (per tart): Calories: 140 | Carbs: 17g | Protein: 2g | Fat: 7g | Cholesterol: 35mg | Sodium: 40mg | Potassium: 25mg | Fiber: 0g | Sugar: 10g
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.